Keto Beef Blue Cheese Parmesan Bake. They say you can’t teach an old dog new tricks but as I am an old dog, I have learned a new trick from a friend who wishes to remain nameless.
Above are pictures of my NEW, NEW old dog trick. Same recipe & ingredients, just put together differently. First, steak is cooked as the whole piece at least 1” thick and 1½” is better, and then sliced which gives you a much better chance of keeping your meat rarish. Once cooked, put into baking dish and pour gravy over meat. Dot with Blue Cheese Dressing, sprinkle with Parmesan Cheese and bake. If you want the rarest possible outcome, stand slices upright and close together. Will only need about 2 T butter instead of 8 T so adjust accordingly.
This Keto Beef Blue Cheese Parmesan Bake is a recipe I have made for 35+years but not very successfully the last 7+ years. The beef used to be dredged in flour which then became the thickening agent. I have always used a good top sirloin steak and that is what I used here and not dredged in anything. Awhile ago I ordered some Konjac (Glucomanan Powder), experimented with it several times, and failed miserably so I gave up. Well, I do know how to use guar gum & xanthan gum that I bought long ago and which you may see in more than a few recipes but it didn’t occur to me to thicken with them and this is where my friend comes in. She told me she uses guar gum to thicken the few gravies she makes and that I should try it. When I bought both products I got tired of measuring each one so I ended up mixing them 50/50. So if yours are separate use the guar gum but mixed worked just great for me and this is what I did. I put 1 t in a salt shaker and sprinkled while whisking until it got too thick…ugh so I added a bit more water and voila…success. I emptied out the shaker and measured what I had left and that’s how I came up with the approximate amount in the recipe. Yours may vary and using a shaker is so, so, easy. This recipe for Cauliflower Grits is perfect underneath. You will either need Blue Cheese Dressing or your own favorite blue cheese dressing. I have made the gravy for eight servings and that would include enough for Cauliflower Grits or perhaps Daikon Radish Brabants, otherwise you will probably have enough left-overs for another meal and it’s great with Chicken Fried Steak. All that said; on to the recipe.
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- 3 Lbs Good Top Sirloin Steak At Least 1" but preferably 1½" Thick
- 8 T Butter
- 3 C Water
- 1 C Sour Cream
- Beef Base To Taste (Don't Be Timid)
- ¼ t Guar Gum
- ¼ t Xanthan Gum
- ¾ C Blue Cheese Dressing
- ¾ C Parmesan Cheese
- Salt & Pepper
- Preheat oven to 425°.
- In large skillet heat 2 T of butter to brown.
- Cut beef into strips ¼-½” thick.
- Very lightly salt and pepper beef strips and fry quickly in very, and I mean very, hot butter. Repeat until all beef is sautéed putting into a large glass baking dish.
- Add water & beef base (don't be timid) to skillet, sprinkle in gums while whisking, bring to boil and stop the gums when only slightly thickened as it will continue to do so.
- Take off heat cooling only slightly and whisk in sour cream until smooth.
- Pour over beef strips and using a large spoon dot the top with blue cheese dressing.
- Sprinkle parmesan cheese all over top and bake 15 minutes until cheese begins to brown-if it takes too long, turn on the broiler to finish it. You want to keep your beef no more done than medium.
- 8 Servings
- 599 calories, 59.1g Protein, 39.4g Fat, 2.1g Carbs, 0 Fiber, 2.1g Net Carbs
- It is much easier to cut beef strips when the meat is semi-frozen but make sure you bring it back to room temperature.
- Strips may be cut ¼” but if you like your steak a little more rare cut ½” which is what I do.
- I serve this over mashed cauliflower but it is good all by its’ lonesome.
- I mix my guar gum and xanthan gum 50/50 and now keep it in a small salt shaker. This way I am not always debating which one to use for what.